Ingredients

• - 150 g kelp noodles
• - 150–200 g beef, pork, or chicken (with some fat), cut into bite-sized pieces
• - ¾–1 cup coconut milk (reserve about ½ cup thick coconut milk for stir-frying)
• - 1–1.5 tablespoons green curry paste
• - ½ tablespoon fish sauce
• - ½ teaspoon coconut sugar
• - 2 kaffir lime leaves
• - ½ bunch Thai basil
• - 1 red spur chili
• - ¼ cup Thai eggplant or pea eggplant
• - Pork blood cubes or tofu (for keto option)

Instructions

1. Rinse the kelp noodles with clean drinking water twice. Blanch them in boiling water for about 1 minute, then remove and drain well.

2. Heat a wok over medium heat. Add the thick coconut milk (or 1 tablespoon of oil) and stir-fry the green curry paste until fragrant and the oil separates, about 2–3 minutes. Add the meat and stir-fry until cooked through.

3. Pour in the remaining coconut milk and bring to a boil. Season with fish sauce and coconut sugar, then add the kaffir lime leaves. Taste and adjust until the flavor is well balanced with a slightly salty and mildly sweet.

4. Add the eggplants and other ingredients and simmer for 1–2 minutes until the vegetables are tender. Turn off the heat, then add Thai basil and sliced red spur chili. Pour the green curry over the prepared kelp noodles and serve.

Credit : Natthawatkwan. (n.d.). Glass Noodle Green Curry [Lemon8 Post]. Lemon8. Retrieved February 27, 2026, from https://www.lemon8-app.com/@natthawatkwan/7311148952785568257?region=th